Meat, Seafood, Fowl & Eggs

Hands down…This is a delicious pork roast! The “Coppa or Collar” is an extension from the loin into the shoulder. When this cut comes from the Berkshire “Black Hog” normally referred to as Karobuta…look out for a mouth full of exceptional flavor, tender juicy meat and heavily-marbled soft white fat. Best cut known for charcuterie cured meat. Chef's Tip: Short Brine for 2 hours (large bowl + 1cup Kosher salt, swirl + roast + water to cover)  Serves 4-6 Ingredients: 4 LB    Karobuta "Coppa or Collar" Roast, rolled and tied (optional) 1/2 C   Favorite Pork Rub  1/4 C   Boiled...

Wild Rice, Roasted Chicken and Pumpkin Bake  Say “YES” to a vitamin packed wild rice and chicken casserole that is a twist on the traditional chicken and rice version. This casserole recipe gets “Pump-ed Up” with some pumpkin, which brings on tons of nutrition and sweet flavor. Go wild with wild rice! Actually, it’s not a rice…it’s a grass! Wild Rice is a semi-aquatic grass that historically has grown in lakes, tidal rivers and bays, in water between 2 and 4 feet deep. The vitamins and minerals alone in wild rice and pumpkin will cause you to bake this casserole. Check out wild rice and pumpkin’s FDA...

There are boiled shrimp…and then there are really good boiled shrimp. The trick is to flavor up the water and taste it before you drop the critters into the hot tub.   The other make or break factor is the texture. Be sure not to over cook them – no one wants to bite into a rubber shrimp! This is a simple recipe for a timeless appetizer, but if you want to achieve that “wowie” factor, buy jumbo shrimp (21-25 count to the lb.). For a nice impact, buy large shrimp (31-35 count to the lb.) or if quantity is...

Zesty Shrimp and Lump Crabmeat Cocktail is always a “must have” at your next party! It’s also so fun for a Derby Day party. Shrimp and Lump Crabmeat is so easy to make and always a winner…you can bet on that! It is a VERY SIMPLE recipe: Boil up the already peeled and devein large shrimp (21-25 count) for extra flavor with Old Bay Seasoning, sea salt, and cut lemon and limes. Toss cook shrimp with pasteurized colossal lump crabmeat, Garlic Expressions Vinaigrette, fresh herbs, spices, and juices of lemons and limes with their zest. And you have it! Serve it up...